Green Tomato and Tomatillo Chutney that tastes sweet and tangy! It smells just like an Indian chutney! This is a great garden recipe if you have both green tomatoes and tomatillos to pick. Store in the refrigerator or can to preserve. This recipe makes (2) pint jars or (1) quart of green tomato and tomatillo chutney.
Place all of the ingredients in a large saucepan or pot over medium heat.
Bring to a boil, reduce to simmer and keep stirring while it boils for about 25 minutes (or until it thickens).
To store in the refrigerator: Pour chutney into glass jars, and then add lids. Allow to cool down on your counter for 1 hour. Put jars in the refrigerator. This chutney will last for around a month in the refrigerator.
To can: Fill the jars with green tomato chutney, leaving a 1/4-inch space from the top. Use a wet paper towel to clean the jar rims. Put on the lids and secure them with canning rings.Place a steamer rack in the bottom of a large pot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using canning tongs. Make sure the jars are covered with an inch of water. Bring to a boil and process for 15 minutes. Remove the jars from the pot and place on a dish towel spread out on your counter. Allow the jars to cool completely overnight. The jar lids should make a popping sound as they seal. If a lid doesn't seal, store the jar in the refrigerator. Canned chutney should be stored in a cool, dry, dark cabinet and is best eaten within 1 year.